Cookies - Deirdra Monet's Lifestyle Blog

M&M Chocolate Chip Cookie Cake

Deirdra Monet — Mon, 22 Dec 2025 00:33:34 +0000

There are desserts that feel fun, and then there are desserts that feel unforgettable — the kind people talk about long after the plates are cleared. This M&M chocolate chip cookie cake falls squarely into that second category.

It’s rich and chewy thanks to brown butter and dark brown sugar, packed with melty chocolate chips, layered with fluffy cream cheese frosting, and finished with colorful M&Ms for a festive bakery-style look. If you love classic chocolate chip cookies but want something more celebratory, this layered cookie cake delivers all the nostalgia with a little extra wow.

This recipe is also surprisingly approachable. Instead of scooping individual cookies, the dough is baked into two thick, soft layers and stacked with frosting in between. It’s perfect for birthdays, holidays, or anytime you want a dessert that feels special without being complicated. And while it looks impressive, every step is beginner-friendly and forgiving.

If you’ve ever debated between baking a cake or a batch of cookies — this recipe is your answer.

Why You’ll Love This M&M Chocolate Chip Cookie Cake

This isn’t just a giant cookie — it’s a bakery-style layered dessert that balances texture, flavor, and ease.

Brown butter adds depth and richness
Dark brown sugar creates a soft, chewy center
Chocolate chips are mixed into the dough for melty pockets
M&Ms are used only on top so the colors stay vibrant
Cream cheese frosting adds a tangy contrast to the sweet cookie layers

It’s the kind of dessert that feels nostalgic but elevated — cozy baking at its best.

Equipment You’ll Need

Having the right tools makes assembling this layered cookie cake smooth and stress-free.

Two 8-inch round cake pans
Parchment paper rounds
Small saucepan (for browning butter)
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Electric hand mixer or stand mixer (for frosting)
Offset spatula (for filling and frosting layers)
Measuring cups and spoons

Ingredients

Chocolate Chip Cookie Cake

¾ cup (180g) unsalted butter, browned and slightly cooled
1 cup (210g) dark brown sugar, packed
¼ cup (50g) granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (265g) all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
1 cup (225g) semisweet chocolate chips, mixed into dough
Extra chocolate chips, for topping
1 cup M&Ms, for topping only

Cream Cheese Frosting

¼ cup (60g) unsalted butter, softened
4 oz cream cheese, softened
3 cups (195g) powdered sugar, sifted
¼ teaspoon salt
1 teaspoon vanilla extract
1–2 tablespoons whole milk
Gel food coloring (red or desired color)

How to Make the M&M Chocolate Chip Cookie Cake

Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides.
Brown the butter by melting it in a small saucepan over medium heat. Stir constantly as it foams, then turns golden with brown specks forming at the bottom. Once it smells nutty, remove from heat and let cool for 10–15 minutes.
In a large bowl, whisk the browned butter, dark brown sugar, and granulated sugar until smooth and glossy.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, kosher salt, and baking powder.
Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until just combined. Do not overmix.
Fold in the chocolate chips only. The M&Ms will be added on top later.
Divide the dough evenly between the prepared pans and press into smooth, even layers. Sprinkle extra chocolate chips and M&Ms over the tops.
Bake for 18–22 minutes, until the edges are set and lightly golden and the centers look just cooked through but still soft.
Allow the cookie layers to cool completely in the pans. For easier assembly, chill the layers for 20–30 minutes before frosting.

Cream Cheese Frosting & Assembly

In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy.
Gradually add the powdered sugar and salt, mixing until fluffy and fully incorporated.
Add the vanilla extract, milk, and gel food coloring. Beat until smooth and spreadable.
Place one cookie cake layer on a serving plate or cake stand. Spread an even layer of frosting over the top.
Place the second cookie layer on top and gently press down.
Frost the top as desired, leaving the sides exposed for a bakery-style finish or lightly frosting them for a cleaner look.

Baking Tips for the Best Layered Cookie Cake

For the softest texture, avoid overbaking. The cookie layers should look just set in the center when you remove them from the oven — they will continue to firm up as they cool. Overbaking will result in a drier cookie cake.

When browning butter, keep a close eye and stir constantly. Butter can go from perfectly golden to burnt very quickly. Once it smells nutty and you see brown specks, remove it from heat immediately.

Pressing the dough evenly into the pans is key for uniform layers. If one layer is thicker than the other, the cake may bake unevenly or stack crooked. Using a kitchen scale can help if you want extra precision.

Chilling the baked cookie layers before assembling makes frosting much easier and prevents sliding. If your frosting feels too soft, a quick 10–15 minute chill in the refrigerator will help it firm up for clean spreading.

This M&M chocolate chip cookie cake is everything a celebration dessert should be — nostalgic, rich, colorful, and completely satisfying. It’s the perfect balance between cookie and cake, with just enough frosting to make it feel special without overwhelming the flavors.

If you try this recipe, I’d love to hear how it turned out for you. Leave a comment below with your thoughts, rating, or any fun variations you made. Your feedback helps other bakers and keeps this cozy baking community growing!

M&M Chocolate Chip Cookie Cake

A rich, chewy chocolate chip cookie cake made with brown butter and dark brown sugar, layered with fluffy cream cheese frosting and finished with festive M&Ms.

Course Dessert

Keyword chocolate chip cookie cake, easy holiday dessert, holiday desserts, M&m cookies, quick holiday dessert

Prep Time 20

Cook Time 20

Cool Time 1

Servings slices

Ingredients

Chocolate Chip Cookie Cake

¾ cup unsalted butter browned and slightly cooled
1 cup dark brown sugar packed
¼ cup white granulated sugar
3 large eggs room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
1 cup semisweet chocolate chips (mixed into dough)
Extra chocolate chips for topping
1 cup M&Ms for topping only

Cream Cheese Frosting

¼ cup unsalted butter softened
4 oz cream cheese softened
3 cups powdered sugar sifted
¼ teaspoon salt
1 teaspoon vanilla extract
1-2 tbsp whole milk
Gel food coloring red or color of choice

Get Recipe Ingredients

Instructions

Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides.
Brown the butter in a small saucepan over medium heat, stirring constantly until golden with brown specks. Remove from heat and let cool 10–15 minutes.
In a large bowl, whisk the browned butter, dark brown sugar, and granulated sugar until smooth.
Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, salt, and baking powder.
Fold the dry ingredients into the wet ingredients just until combined.
Gently fold in the chocolate chips only. Do not mix M&Ms into the dough.
Divide the dough evenly between the prepared pans and press into an even layer. Sprinkle extra chocolate chips and M&Ms on top of each layer.
Bake for 18–22 minutes, until edges are set and centers are just cooked through.
Cool completely in pans, then chill layers briefly before assembling.

Frosting & Assembly

Beat butter and cream cheese until smooth and creamy.
Gradually add powdered sugar and salt, mixing until fluffy.
Add vanilla, milk, and food coloring. Beat until smooth and spreadable.
Place one cookie layer on a serving plate. Spread an even layer of frosting on top.
Add the second cookie layer and gently press down.
Frost the top as desired or leave sides exposed for a bakery-style look.

The post M&M Chocolate Chip Cookie Cake first appeared on Deirdra Monet's Lifestyle Blog.

Sugar Cookie Cake

Deirdra Monet — Mon, 22 Dec 2025 00:26:51 +0000

A Quick and Easy Holiday Dessert

There’s something magical about a dessert that feels nostalgic and celebratory at the same time — the kind of treat that instantly brings you back to childhood holiday tables, brightly colored candies, and the simple joy of baking something just because it feels good. This sugar cookie cake is exactly that kind of dessert.

Soft, buttery, perfectly sweet, and topped with a fluffy cream cheese frosting, this M&M cookie cake is everything you love about classic sugar cookies — but easier, quicker, and made for sharing. Whether you’re hosting family, heading to a holiday party, or just craving a quick and easy holiday dessert, this recipe delivers comfort without stress.

Unlike rolling and cutting dozens of cookies, a sugar cookie cake comes together in one pan, bakes evenly, and slices beautifully. It’s approachable for beginner bakers, but still impressive enough to serve at any festive gathering. And with white and blue M&Ms baked right into the dough, it’s as cheerful as it is delicious.

Why a Sugar Cookie Cake Is the Ultimate Holiday Dessert

During the holidays, dessert should feel joyful — not overwhelming. Between gift shopping, decorating, hosting, and traveling, we all need recipes that feel doable without sacrificing flavor. That’s why a sugar cookie cake is such a win.

Here’s what makes this recipe stand out:

It’s a quick and easy holiday dessert that doesn’t require chilling or rolling dough
You get soft, bakery-style texture instead of crisp cookies
It feeds a crowd without doubling a recipe
Decorating is simple and forgiving (sprinkles fix everything)

This version leans into flavor with brown butter, which adds a subtle nutty warmth that pairs beautifully with vanilla and sugar. The result is a cookie cake that tastes elevated but still familiar — the best kind of cozy baking.

The Magic of Brown Butter in a Sugar Cookie Cake

If you’ve never browned butter before, don’t worry — this recipe is beginner-friendly, and once you try it, you’ll want to use it everywhere.

Browning butter simply means melting it gently until the milk solids toast and turn golden. This process creates a deeper, richer flavor that transforms a basic sugar cookie cake into something special.

In this M&M cookie cake, brown butter:

Enhances the vanilla flavor
Balances the sweetness of the sugar
Adds a cozy, almost caramel-like note

The key is letting the butter cool slightly before mixing so it doesn’t scramble the eggs. It’s a small step that makes a big difference.

Why M&Ms Work So Well in a Cookie Cake

M&Ms are a classic for a reason. They hold their shape while baking, add pops of color, and bring just enough chocolate to complement the cookie base without overpowering it.

Using white and blue M&Ms makes this cake perfect for:

Winter holidays
Hanukkah celebrations
Baby showers
Birthday parties
Any time you want a festive but simple dessert

That’s the beauty of a M&M cookie cake — you can swap colors to match any season or event while keeping the base recipe the same.

Equipment You’ll Need for This Sugar Cookie Cake

One of the reasons this sugar cookie cake is such a favorite is how approachable it is — no specialty tools required. That said, using the right equipment makes baking smoother and helps ensure consistent results, especially if you’re newer to baking.

A 9-inch round cake pan is ideal for even baking and clean slices. Lining it with parchment paper makes removal effortless and prevents sticking, which is especially helpful with soft cookie cakes. A small saucepan is essential for browning the butter properly — choose one with a light-colored interior so you can easily see when the butter turns golden.

For mixing, a large mixing bowl gives you enough room to fold the dough without overworking it, while a rubber spatula helps gently combine ingredients and scrape down the sides. A whisk is perfect for evenly incorporating the eggs and sugar, creating a smooth base before adding the dry ingredients.

When it comes to frosting, an electric hand mixer or stand mixer makes achieving a fluffy, creamy texture much easier. An offset spatula or piping bag is optional, but great if you want a polished finish for holiday gatherings or celebrations. Finally, having a reliable set of measuring cups and spoons ensures accuracy — especially important for cookie-based desserts where small measurement changes can affect texture.

Perfect for Beginner Bakers

If you’re newer to baking, this recipe is a great place to start. There’s no stand mixer required, no complicated techniques, and no intimidating steps. Everything is mixed in stages, baked in one pan, and decorated however you like.

This is the kind of quick and easy holiday dessert that builds confidence — and becomes a go-to recipe you return to year after year.

Sugar Cookie Cake with M&Ms

Ingredients

Sugar Cookie Cake

2 ¼ cups (290g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
½ teaspoon salt
¾ cup (175g) unsalted butter, browned
1 ¼ cups (250g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup white and blue M&Ms

Cream Cheese Frosting

¼ cup (60g) unsalted butter, softened to room temperature
4 oz cream cheese, softened
3 cups (195g) powdered sugar, sifted
¼ teaspoon salt
1 teaspoon pure vanilla extract
1–2 tablespoons whole milk, room temperature
Sprinkles, for decorating

Directions

Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease the sides to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
Brown the butter by melting it in a small saucepan over medium heat. Stir frequently as it foams and turns golden brown with a nutty aroma. Remove from heat and allow it to cool for 10–15 minutes until warm but not hot.
In a large mixing bowl, combine the browned butter and granulated sugar. Whisk until smooth and glossy.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix just until no dry streaks remain. The dough will be thick and soft.
Gently fold in the M&Ms, reserving a small handful to press on top before baking.
Press the dough evenly into the prepared pan. Smooth the top and gently press the reserved M&Ms into the surface.
Bake for 22–26 minutes, or until the edges are lightly golden and the center is set but still soft. Avoid overbaking to keep the cookie cake tender.
Allow the sugar cookie cake to cool completely in the pan before frosting.

Cream Cheese Frosting

In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy.
Gradually add the powdered sugar, mixing until fully incorporated and fluffy.
Add the salt, vanilla extract, and 1 tablespoon of milk. Beat until smooth, adding additional milk as needed to reach a spreadable or pipeable consistency.
Frost the cooled cookie cake using an offset spatula or piping bag. Finish with sprinkles for a festive touch.

Baking Tips for the Best Sugar Cookie Cake

For the softest texture, avoid overbaking — the center of the cookie cake should look just set and slightly underdone when you remove it from the oven. It will continue to firm up as it cools, giving you that tender, bakery-style bite. When browning the butter, keep a close eye and stir constantly; once it turns golden and smells nutty, remove it immediately to prevent burning. Let the butter cool slightly before mixing so it doesn’t cook the eggs.

Pressing the dough evenly into the pan helps the cake bake uniformly, and reserving a few M&Ms to press on top keeps the colors vibrant after baking. For clean slices, allow the cookie cake to cool completely before frosting. If the frosting feels too soft, chilling it for 10–15 minutes will make spreading or piping much easier.

Serving & Storage

Slice and serve at room temperature for the best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.

This sugar cookie cake is everything cozy baking should be — simple, nostalgic, and made to be shared. Whether you’re looking for a quick and easy holiday dessert or a colorful M&M cookie cake that brightens the table, this recipe delivers comfort in every bite.

Sugar Cookie Cake

A soft, buttery sugar cookie cake made with brown butter, layered with fluffy cream cheese frosting and finished with festive M&Ms.

Course Dessert

Keyword cookies, cut out sugar cookies, easy holiday dessert, holiday desserts, M&M cookie cake, quick holiday dessert, sugar cookie cake

Prep Time 20

Cook Time 20

Cool Time 1

Servings slices

Equipment

2 8-inch round cake pans
Parchment paper rounds
Small saucepan (for browning butter)
Medium mixing bowl
Large mixing bowl
Whisk
Rubber Spatula
Electric hand mixer or stand mixer (for frosting)
Offset spatula (for filling and frosting layers)
Measuring cups and spoons

Ingredients

Sugar Cookie Cake

2 ¼ cups all-purpose flour spooned and leveled
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter browned and slightly cooled
1 ¼ cups white granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
1 cup white and blue M&Ms

Cream Cheese Frosting

¼ cup unsalted butter softened
4 oz cream cheese softened
3 cups powdered sugar sifted
¼ teaspoon salt
1 teaspoon pure vanilla extract
1-2 tbsp tablespoons whole milk room temperature
Blue gel food coloring
White sprinkles or coordinating decorations optional

Get Recipe Ingredients

Instructions

Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides.
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
Brown the butter by melting it in a small saucepan over medium heat. Stir constantly as it foams and turns golden with brown specks forming at the bottom. Remove from heat and let cool for 10–15 minutes until warm, not hot.
In a large bowl, whisk the browned butter and granulated sugar until smooth and glossy.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until fully incorporated.
Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix. The dough will be thick and soft.
Fold in the M&Ms, reserving a small handful to press on top if desired.
Divide the dough evenly between the prepared pans and press into smooth, even layers.
Bake for 18–22 minutes, until the edges are lightly golden and the centers look just set. Avoid overbaking to keep the layers soft.
Cool the cookie layers completely in the pans, then chill for 20–30 minutes before assembling for easier frosting.

Cream Cheese Frosting & Assembly

In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy.
Gradually add the powdered sugar and salt, mixing until fluffy and fully combined.
Add the vanilla extract and 1 tablespoon of milk. Beat until smooth, adding more milk as needed to reach a spreadable consistency.
Divide the frosting evenly into two bowls. Leave one bowl white and tint the other with blue gel food coloring.
Place one cookie cake layer on a serving plate. Spread an even layer of blue frosting over the top.
Place the second cookie layer on top and gently press down.
Frost the top with white frosting, smoothing or piping as desired. Decorate with sprinkles or additional M&Ms.

Notes

Storage
Store the assembled cookie cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture.

The post Sugar Cookie Cake first appeared on Deirdra Monet's Lifestyle Blog.

Smores Brownies

Deirdra Monet — Wed, 05 Nov 2025 01:39:23 +0000

There’s something about s’mores that instantly takes you back — to the smell of toasted marshmallows by a crackling fire, the sticky fingers, the laughter, the late nights that felt endless. But sometimes, the craving for that nostalgic sweetness hits when there’s no campfire in sight. That’s where these Crinkly Fudgy S’mores Brownies come in.

They’re the perfect marriage between cozy indoor baking and the timeless magic of s’mores. A buttery graham cracker crust forms the base, rich crinkly brownies bring that deep chocolate flavor, and gooey toasted marshmallows top it all off for a dessert that’s equal parts nostalgic and indulgent.

Let’s dive in, because once you make these once, they’re guaranteed to become a comfort bake staple.

The Inspiration: Campfire Nostalgia Meets Cozy Baking

If you’ve been around here a while, you already know how much I love taking nostalgic treats and turning them into something a little more elevated — but still easy enough to make on a slow Sunday afternoon.

When I think of s’mores, I think of warmth — not just from the fire, but the feeling of connection, of slowing down, of being present. Translating that into a baked treat felt natural. The goal? Capture everything we love about traditional s’mores (the crunch, the melt, the sticky sweetness) but in brownie form — with a rich, crinkly top that makes you want to dive right in with a fork.

What Makes These S’mores Brownies Special

There are a lot of brownie recipes out there — but this one hits a little differently.

That crinkly brownie top: We’re using browned butter and melted chocolate chips to create a shiny, crackly crust that’s a must for any fudgy brownie lover.
A real graham cracker crust: Instead of sprinkling crumbs on top, we’re making a proper buttery crust that gives structure and that classic s’mores snap.
The toasted marshmallow topping: Forget mini marshmallows — large ones toast beautifully and give you that campfire caramelization that looks stunning fresh out of the oven.
The melty chocolate squares: Hershey’s bars on top seal the deal — because what’s a s’more without them?

Each layer plays its part. The graham base adds warmth, the brownies bring richness, and the marshmallows and chocolate finish everything with that gooey, golden perfection.

Let’s Get into these Crinkly Fudgy S’mores Brownies!

Yield: 9 brownies
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: ~50 minutes
Equipment Needed:

8×8 inch baking dish
Parchment paper
Mixing bowls
Whisk
Spatula

Ingredients

For the Graham Cracker Crust

1 cup graham cracker crumbs (about 8 full sheets, crushed finely)
⅓ cup brown sugar
½ cup unsalted butter, melted

For the Crinkly Fudgy Brownies

½ cup unsalted butter, browned
1 cup semisweet chocolate chips
½ cup white granulated sugar
½ cup brown sugar
½ teaspoon salt
3 eggs
1 teaspoon vanilla extract
½ cup cocoa powder
½ cup all-purpose flour

For the Toppings

Large marshmallows (enough to cover the top layer)
Hershey’s chocolate bars, broken into pieces

Directions

1. Prep and Preheat

Preheat your oven to 350°F (177°C). Line your 8×8 inch baking dish with parchment paper, leaving a little overhang on the sides for easy removal later.

2. Make the Graham Cracker Crust

In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the texture resembles wet sand.

Press the mixture firmly and evenly into the bottom of your parchment-lined pan using the back of a spoon or the bottom of a glass.

Bake for 8–10 minutes, just until lightly golden. Set aside to cool slightly while you prepare the brownie layer.

3. Brown the Butter

In a small saucepan, melt your ½ cup of butter over medium heat. Let it continue to cook, swirling occasionally, until it foams and turns a deep amber color with nutty aromas — about 5 minutes.

Pour the browned butter into a large heatproof bowl and immediately add the semisweet chocolate chips. Let sit for a minute, then stir until smooth and glossy.

4. Whisk in the Sugars

Add both the granulated and brown sugar to your melted butter-chocolate mixture. Whisk until fully combined — it’ll be thick and slightly grainy, which is perfect for that crinkly top.

5. Add the Eggs and Vanilla

Add eggs one at a time, whisking well between each addition to incorporate air. Stir in vanilla extract.

You want to whisk this mixture for a full minute — this is what helps form that shiny crust when the brownies bake.

6. Fold in the Dry Ingredients

Sift in cocoa powder, flour, and salt. Use a spatula to gently fold everything together just until no streaks of flour remain. Be careful not to overmix — we want that fudgy texture.

7. Assemble and Bake

Pour the brownie batter over your graham cracker crust and spread evenly to the edges.

Bake for 30–35 minutes, or until the top looks crinkly and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

8. Add the Toppings

Once the brownies are nearly done, remove from the oven and carefully place large marshmallows on top in a single layer. Add pieces of Hershey’s chocolate in between.

Return to the oven and bake for another 3–5 minutes, or until the marshmallows are puffed and golden brown.

For extra toastiness, you can switch on the broiler for 30–60 seconds — but keep a close eye on them so they don’t burn!

9. Cool and Slice

Let your s’mores brownies cool completely before slicing. The marshmallows will firm up slightly as they rest, making them easier to cut while still gooey in the center.

Use a greased knife or a knife dipped in hot water for cleaner cuts.

Baker’s Notes & Cozy Tips

Make Ahead Magic: These brownies taste even richer the next day. Store them covered at room temperature for up to 2 days, or refrigerate for up to 5.

Want extra campfire vibes? Serve warm with a drizzle of melted chocolate or a scoop of toasted marshmallow ice cream.

Customize it: Try using dark chocolate chips for a more intense cocoa flavor or swap the Hershey’s bars for chunks of your favorite chocolate.

Gluten-free twist: Substitute gluten-free graham crackers and a 1:1 GF flour blend for a version that everyone can enjoy.

Why You’ll Love These S’mores Brownies

Texture heaven: Buttery crust + gooey marshmallow + fudgy center.
Visually stunning: Those toasted marshmallows on top? A total showstopper.
Easy but impressive: Minimal prep, maximum payoff.
Crowd-pleaser: Perfect for parties, cozy nights in, or that “I just need chocolate” moment.

If you love cozy desserts that blend nostalgia with indulgence, this is the one to bookmark. Every bite of these s’mores brownies feels like a hug — the kind of dessert that reminds you how sweet slowing down can be.

Pair It With…

Because we’re all about setting the vibe here:

A warm cup of hot cocoa or a cinnamon latte
Jazz or lo-fi in the background
A soft blanket, candlelight, and maybe a good journal moment while they bake

There’s no denying it — these Crinkly Fudgy S’mores Brownies are cozy personified. They’re rich and nostalgic, simple but deeply satisfying. You don’t need a firepit or a tent, just your oven and a craving for something that tastes like home.

So the next time you’re in the mood for comfort, grab your whisk, preheat that oven, and bring the campfire indoors — one warm, gooey bite at a time.

Smores Brownies

These Crinkly Fudgy S’mores Brownies combine the nostalgic flavors of classic campfire s’mores with the rich, gooey texture of homemade brownies. A buttery graham cracker crust, fudgy chocolate center, and toasted marshmallow topping come together for the ultimate cozy dessert — perfect for when you want that fireside sweetness straight from your oven.

Course Dessert

Keyword brownies, smores

Prep Time 10

Cook Time 37

Servings brownies

Equipment

8x8 inch baking dish
Parchment Paper
Mixing Bowls
Whisk
Spatula

Ingredients

For the Graham Cracker Crust

1 cup graham cracker crumbs about 8 full sheets, crushed finely
⅓ cup brown sugar
½ cup unsalted butter melted

For the Crinkly Fudgy Brownies

½ cup unsalted butter browned
1 cup semisweet chocolate chips
½ cup white granulated sugar
½ cup brown sugar
½ teaspoon salt
3 eggs
1 teaspoon vanilla extract
½ cup cocoa powder
½ cup all-purpose flour

For the Toppings

Large marshmallows enough to cover the top layer
Hershey’s chocolate bars broken into pieces

Get Recipe Ingredients

Instructions

Prep and Preheat

Preheat your oven to 350°F (177°C). Line your 8x8 inch baking dish with parchment paper, leaving a little overhang on the sides for easy removal later.

Make the Graham Cracker Crust

In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly and evenly into the bottom of your parchment-lined pan using the back of a spoon or the bottom of a glass.
Bake for 8–10 minutes, just until lightly golden. Set aside to cool slightly while you prepare the brownie layer.

Brown the Butter

In a small saucepan, melt your ½ cup of butter over medium heat. Let it continue to cook, swirling occasionally, until it foams and turns a deep amber color with nutty aromas — about 5 minutes.
Pour the browned butter into a large heatproof bowl and immediately add the semisweet chocolate chips. Let sit for a minute, then stir until smooth and glossy.

Whisk in the Sugars

In a separate bowl, whip the eggs with both the granulated and brown sugar until lightened to a pale yellow and fluffy. This creates the crinkly top. Now whisk in the melted chocolate mixture.

Add the Eggs and Vanilla

Add eggs one at a time, whisking well between each addition to incorporate air. Stir in vanilla extract.
You want to whisk this mixture for a full minute — this is what helps form that shiny crust when the brownies bake.

Fold in the Dry Ingredients

Sift in cocoa powder, flour, and salt. Use a spatula to gently fold everything together just until no streaks of flour remain. Be careful not to overmix — we want that fudgy texture.

Assemble and Bake

Pour the brownie batter over your graham cracker crust and spread evenly to the edges.
Bake for 30–35 minutes, or until the top looks crinkly and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Add the Toppings

Once the brownies are nearly done, remove from the oven and carefully place Hershey's chocolate on top of the brownies. Then top with a layer of large marshmallows.
Return to the oven and bake for another 3–5 minutes, or until the marshmallows are puffed and golden brown.
For extra toastiness, you can switch on the broiler for 30–60 seconds — but keep a close eye on them so they don’t burn!

Cool and Slice

Let your s’mores brownies cool completely before slicing. The marshmallows will firm up slightly as they rest, making them easier to cut while still gooey in the center.
Use a greased knife or a knife dipped in hot water for cleaner cuts

The post Smores Brownies first appeared on Deirdra Monet's Lifestyle Blog.

Harry Potter Butter Beer Cookies

Deirdra Monet — Thu, 23 Oct 2025 22:23:22 +0000

Alright, witches and wizards — grab your parchment paper and wand (or a whisk, whichever you prefer). Because today, we’re baking something straight out of the Three Broomsticks: Harry Potter Butterbeer Cookies. These are soft, buttery, and filled with gooey caramel centers that melt into pools of butterscotch magic.

Imagine the frothy warmth of a mug of butterbeer on a chilly evening in Hogsmeade — creamy, buttery, sweet, with that golden butterscotch aroma that makes you feel like you’re wrapped up in a spell of comfort. That’s exactly what these cookies taste like.

If you’ve ever wanted to bottle up that cozy movie-night feeling or you just need an excuse to rewatch The Sorcerer’s Stone for the fiftieth time, this recipe is your golden ticket (or should I say, your portkey) to dessert magic.

Ingredients

Cookies

2 cups (250g) all-purpose flour, spooned & leveled
½ tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup (168 g) unsalted butter, browned
¾ cup (165 g) dark brown sugar, packed
¼ cup (50 g) granulated sugar
2 egg yolks, room temperature
1 tbsp vanilla bean paste (or extract)
1 ½ tsp butter extract
¼ cup (50 g) butterscotch chips, melted & slightly cooled
½ cup (100 g) butterscotch chips
12–14 soft caramels (for stuffing)

Butterbeer Buttercream

½ cup (112 g) unsalted butter, browned
⅛ tsp salt
½ cup (100 g) butterscotch chips, melted & slightly cooled
1 cup (130 g) powdered sugar
¼ tsp butter extract
½ tsp vanilla bean paste (or extract)

Optional topping: Warm salted caramel drizzle

Directions

1. Brown the butter

In a medium saucepan, melt the butter over medium heat. Continue cooking until it foams and turns golden brown with that irresistible nutty aroma. Pour into a heat-safe bowl and let cool for 15–20 minutes.

2. Whisk the dry ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

3. Mix the dough

In a large mixing bowl, beat the cooled browned butter with both sugars until creamy. Add egg yolks, vanilla bean paste, and butter extract; mix until smooth. Stir in the melted butterscotch chips, then fold in the dry ingredients. Finally, add the remaining butterscotch chips.

4. Stuff the cookies

Scoop about 2 tablespoons of dough per cookie. Flatten slightly, press a soft caramel in the center, and seal it completely with more dough.
Place on a parchment-lined baking sheet and freeze for 30 minutes.

5. Bake

Preheat the oven to 350°F (180°C). Bake for 10–12 minutes, until the edges are golden and centers soft. Let cool completely on a wire rack.

6. Make the butterbeer frosting

Beat browned butter, melted butterscotch chips, salt, powdered sugar, butter extract, and vanilla until fluffy and smooth.

7. Frost and drizzle

Top each cooled cookie with a swirl of butterbeer frosting, then drizzle warm salted caramel over the top. (Think golden Hogsmeade sunlight, in edible form.)

FAQ: Cookies

Why brown the butter?

Browning the butter isn’t just for show — it’s what gives these cookies their deep, nutty, caramelized flavor. The milk solids toast as the butter cooks, creating that signature butterscotch aroma that pairs perfectly with caramel. If butterbeer had a fragrance, it’d smell exactly like this step.

Pro tip: Don’t rush it. Keep the butter on medium heat and swirl occasionally until it’s golden and smells like toasted hazelnuts. Remove from heat right before it turns too dark.

Do I have to chill the dough?

Yes! Chilling the dough helps the butter solidify again so your cookies don’t spread too thin in the oven. It also deepens the flavor, giving the dough that toffee-like richness that makes butterbeer cookies taste magical.

If you’re short on time, you can chill for 30 minutes in the freezer — just enough to firm it up before baking.

Can I skip the caramel centers?

Technically yes… but should you? Absolutely not. The gooey caramel surprise in the center is the heart of the recipe — that moment when you break a cookie open and the center stretches like liquid gold.

If you’re worried about leakage, make sure the caramel is fully wrapped in dough before baking. A quick freeze before the oven also helps seal everything together.

Why use egg yolks instead of whole eggs?

Egg yolks give these cookies their soft, chewy texture and rich golden color — kind of like the foam on top of butterbeer. Whole eggs would make them more cakey, but we want dense, chewy centers that melt in your mouth.

Can I make the frosting ahead of time?

Definitely! The butterbeer buttercream stores beautifully in the fridge for up to 3 days. Just bring it to room temperature and rewhip before using. You can also freeze it for a few weeks if you’re planning ahead for a movie marathon or themed party.

Tips for the Perfect Butterbeer Cookie

Use real butter, not margarine. Browning only works with pure butter — it’s the secret to that butterscotch flavor.

Don’t overbake! The cookies should still look a little soft in the center when you take them out. They’ll continue to set as they cool.

Warm your caramels slightly. If they’re too hard, microwave them for just 5–7 seconds so they press into the dough easily.

Add a sprinkle of flaky salt on top. It’s optional, but a touch of salt balances the sweetness and adds that addictive “can’t stop eating” magic.

Serve warm for that butterbeer effect. Pop them in the microwave for 10 seconds before serving, and you’ll get that melty, creamy, golden center again.

For the True Potterheads

If you’re planning a Harry Potter movie night, these cookies are the treat. Pair them with warm butterscotch lattes, pumpkin juice, or homemade butterbeer (yes, the fizzy cream soda kind).

You can even turn this into a baking night with friends — play the Harry Potter soundtrack in the background, light a few candles, and let the scent of browned butter fill your kitchen. It’s pure nostalgia in cookie form.

And if you’re feeling extra, you can serve them on gold-trimmed plates or with little lightning bolt toppers. Because yes — dessert can be whimsical and cozy.

Storage & Reheating

Store your cookies in an airtight container at room temperature for up to 4 days, or refrigerate for a week. To bring back that fresh-baked texture, reheat for 10–15 seconds in the microwave.

They also freeze beautifully (both baked or unbaked). If freezing unbaked dough balls, just add an extra minute or two to the bake time when you’re ready to enjoy them.

Harry Potter Butterbeer Cookies

These Harry Potter Butterbeer Cookies are rich, chewy, and stuffed with caramel. Inspired by the wizarding world, they’re made with browned butter, butterscotch chips, and a dreamy butterbeer frosting.

Course Dessert

Keyword almond cookies, halloween desserts, harry potter

Prep Time 15

Cook Time 15

Chill Time 30

Servings cookies

Equipment

Medium saucepan (for browning butter)
Hand or stand mixer
Mixing Bowls
Baking sheets
Parchment Paper
Small cookie scoop
Wire rack

Ingredients

2 cups 250 g all-purpose flour, spooned & leveled
½ tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup 168 g unsalted butter, browned
¾ cup 165 g dark brown sugar, packed
¼ cup 50 g granulated sugar
2 egg yolks room temperature
1 tbsp vanilla bean paste or extract
1 ½ tsp butter extract
¼ cup butterscotch chips, melted & slightly cooled
½ cup butterscotch chips
15 soft caramels for stuffing

Cream Cheese Frosting

½ cup unsalted butter, softened
8 oz cream cheese
⅛ tsp salt
3 cups powdered sugar
1/3 cup heavy cream
1 tsp vanilla extract or extract
Optional topping: Warm salted caramel drizzle

Get Recipe Ingredients

Instructions

Brown the butter

In a medium saucepan, melt the butter over medium heat. Continue cooking until the butter foams, then turns golden with a nutty aroma. Pour into a heat-safe bowl and let cool 15–20 minutes.

Whisk the dry ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

Mix the dough

In a large bowl or mixer, beat the cooled browned butter with both sugars until creamy and combined. Add egg yolks, vanilla bean paste, and butter extract; mix until smooth.
Stir in the melted butterscotch chips, then fold in the dry ingredients. Finally, mix in the remaining butterscotch chips.

Stuff the cookies

Scoop about 2 tablespoons of dough per cookie. Flatten slightly, press a soft caramel into the center, and seal it with more dough so the caramel is completely enclosed.
Place on a parchment-lined baking sheet and freeze for 30 minutes.

Bake

Preheat oven to 350°F (180°C).
Bake cookies for 10–12 minutes, until golden at the edges and soft in the center. Allow to cool completely on a wire rack.

Make the butterbeer frosting

In a mixing bowl, beat browned butter, melted butterscotch chips, salt, powdered sugar, butter extract, and vanilla until fluffy and smooth.

Frost and drizzle

Top each cooled cookie with a swirl of butterbeer frosting and finish with a drizzle of salted caramel for that extra “Hogsmeade magic.”

The post Harry Potter Butter Beer Cookies first appeared on Deirdra Monet's Lifestyle Blog.

Jack Skellington Cookies (Cut Out Sugar Cookies)

Deirdra Monet — Wed, 15 Oct 2025 21:51:19 +0000

There’s something magical about turning beloved characters into edible works of art. And when October rolls around, there’s no one better to invite into your kitchen than the Pumpkin King himself — Jack Skellington. These cookies are equal parts spooky and sweet, combining buttery sugar cookies, a decadent chocolate ganache filling, and smooth meringue frosting to bring Jack’s iconic face to life.

Whether you’re hosting a Halloween movie night, planning a Nightmare Before Christmas party, or simply want to surprise a fellow Disney fan, these cookies are a showstopper. The best part? They’re much easier than they look! With just a round cutter, some black frosting, and a little patience, you’ll have Jack’s stitched smile staring back at you from the cookie tray.

The Inspiration Behind These Cookies

Disney’s The Nightmare Before Christmas has held a special place in fans’ hearts since 1993. Jack Skellington — tall, skeletal, and endlessly curious — is one of the most recognizable faces in pop culture. His simple black-and-white design translates perfectly into cookie form, which makes this recipe both approachable and whimsical.

These cookies are designed to balance flavor and creativity: a classic sugar cookie base, a surprise chocolate ganache filling (a nod to Halloween indulgence), and meringue frosting for that smooth, bright-white canvas to paint Jack’s face.

Ingredients + Why They Work

Sugar Cookie Dough – sturdy enough for cut-outs but soft and buttery when baked. The almond extract gives a subtle nutty note that makes these cookies taste like they came from a bakery.
Chocolate Ganache – creamy, rich, and decadent. The dark chocolate not only pairs beautifully with the cookie, but it also plays into the Halloween “dark vs. light” theme.

Meringue Frosting – perfect for cookie decorating, since it dries smooth and firm enough to hold the black details without smudging.

Step-by-Step Guide

Step 1: Chill Your Dough
The biggest trick for clean edges on sugar cookies is chilling the dough. Cold dough holds its shape in the oven and prevents spreading.

Step 2: Cutting Jack’s Face
After rolling the dough, use a round cookie cutter for his head. Then grab the small round side of a piping tip to punch out his nostrils — it’s a tiny detail that makes a big difference.

Step 3: Baking to Perfection
Keep an eye on your cookies. You don’t want golden edges — Jack is ghostly pale, after all. Pull them just as the centers set for the perfect white background.

Step 4: Layer of Ganache
Sandwich two cookies with a thick spread of chocolate ganache in the middle. It’s like giving Jack a dark little secret.

Step 5: Frosting + Decorating
Flood the tops with white meringue frosting, then let dry slightly before adding the face details. Use black-tinted meringue for the stitched mouth, large hollow eyes, and the subtle nose holes.

Decorating Tips

Practice first – Test Jack’s face on parchment before piping onto cookies.
Keep it simple – His design works because of the bold lines. Don’t overcomplicate it.

Drying time – Let the white layer dry before piping the black features to avoid bleeding colors.

Imagine serving these cookies at a Halloween party while This is Halloween plays in the background. Or placing them on a platter for a Disney movie marathon. These little Jack faces bring a touch of whimsy to any autumn gathering, and they’re sure to spark conversation (and maybe a few “Oh my gosh, these are too cute to eat!”).

And if you want to go all-out, pair them with Sally-inspired treats (think patchwork brownies or stitched-up cupcakes) for a full Nightmare Before Christmas dessert spread.

Storage & Make-Ahead

Cookies: Store in an airtight container for up to 5 days.
Ganache: Can be made 2 days ahead and refrigerated (re-warm gently before using).

Decorated cookies: Best eaten within 3 days for peak freshness.

These Jack Skellington Cookies are more than just a recipe — they’re a playful way to bring Disney magic into your kitchen. They’re a little spooky, a little sweet, and completely unforgettable.

So preheat your oven, put on some Nightmare Before Christmas tunes, and let the Pumpkin King guide your whisk. Because in Halloween Town — and in your kitchen — every day can be a little magical.

Jack Skellington Cookies (Cut Out Sugar Cookie Recipe)

Spooky-sweet sugar cookies with chocolate ganache filling and royal icing, decorated to look like The Pumpkin King himself.

Course Dessert, Snack

Keyword cut out sugar cookies, halloween desserts, jack skellington cookies

Prep Time 25

Cook Time 10

Decorating Time 40

Servings cookie sandwiches

Equipment

Stand/Hand Mixer
9x11 Baking Sheet
Parchment Paper
Piping Bags
Black food coloring gel+ fine round tip (or a plastic piping bag with tiny hole)
Small round piping tip (for cutting Jack’s nose holes)

Ingredients

For the Sugar Cookies

3 ¾ cups all-purpose flour
2 sticks unsalted butter softened
1 tsp salt
2 large eggs
1 cup granulated sugar
1 tsp vanilla extract
1 tsp almond extract

For the Chocolate Ganache Filling

1 cup semisweet/dark chocolate chips
1 tablespoons black cocoa powder
¾ cup heavy cream

For the Royal Icing

3 tablespoons meringue powder
4 cups powdered sugar
9 tablespoons water
1 teaspoon vanilla extract

Decorating

Black food coloring gel

Get Recipe Ingredients

Instructions

Make the Sugar Cookie Dough

In a bowl, whisk together flour and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs, vanilla, and almond extract. Mix well.
Gradually add dry ingredients until a dough forms.
Divide dough in half, wrap, and chill for 1 hour.

Cut + Bake

Preheat the oven to 350°F (175°C).
Roll dough to ¼-inch thickness.
Use a round cutter for the faces.
Use the small round side of a piping tip to cut out Jack’s nostrils and a paring knife to shape out the eyes.
Place on lined baking sheets and bake 8–10 minutes, until edges are set. Cool completely.

Make the Ganache

Heat heavy cream until steaming (not boiling).
Pour over chocolate chips and let sit for 2 minutes.
Stir until smooth and glossy. Chill slightly until spreadable.

Fill the Cookies

Spread ganache on the bottom of one cookie and sandwich with another, putting enough so that when the two cookies are sandwiched, the ganache comes through the holes in the top cookie.

Frost + Decorate

Fill a piping back with the white royal icing and pipe to completely flood the top cookie. Let set.
Use black tinted meringue frosting to pipe Jack’s stitched smile and eye details.

Notes

Tip: Keep his face simple — bold black and white contrast makes the design instantly recognizable!

The post Jack Skellington Cookies (Cut Out Sugar Cookies) first appeared on Deirdra Monet's Lifestyle Blog.

White Chocolate Matcha Cookies

Deirdra Monet — Mon, 04 Aug 2025 20:03:18 +0000

There’s something magical about the way matcha transforms a classic cookie into something totally unexpected. These White Chocolate Matcha Cookies are soft, chewy, and swirled with earthy green tea flavor balanced by creamy white chocolate chunks. They’re the kind of treat that feels equally at home in an afternoon tea moment or tucked into a cozy cookie jar for late-night snacking.

If you’re new to baking with matcha, this recipe is a gentle way in—culinary-grade powder adds just the right depth without overpowering, and the sweetness of the white chocolate brings everything into harmony. Plus, the gorgeous green hue makes these cookies as pretty as they are delicious. Whether you’re a longtime matcha fan or just dipping your toe into the trend, these are bound to be a new favorite.

White Chocolate Matcha Cookies

Course Dessert

Keyword matcha, matcha cookies, white chocolate strawberry cookies

Servings cookies

Equipment

1 9×11 in (23 × 28 cm) baking sheet
Parchment Paper
Mixing bowls, hand or stand mixer
1 ½ Tbsp cookie scoop (or two spoons)
Wire rack

Ingredients

¾ cup 170 g unsalted butter, softened
¾ cup 150 g granulated sugar
½ cup 100 g packed light brown sugar
1 large egg room temperature
1 large egg yolk room temperature
1 tsp pure vanilla extract
1 ¾ cups 220 g all-purpose flour
¼ cup 20–22 g culinary-grade matcha powder
1 Tbsp cornstarch
1 tsp baking soda
½ tsp fine sea salt
1 to 1 ¼ cups 170–210 g white-chocolate chunks or chips, plus a few extra for topping

Get Recipe Ingredients

Instructions

Line a 9 × 11 in baking sheet with parchment paper. Preheat oven to 350 °F (175 °C).
In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy—about 2 minutes.
Mix in the whole egg until fully incorporated, then the egg yolk. Scrape the bowl and beat in vanilla.
In a separate bowl whisk together flour, matcha, cornstarch, baking soda, and salt.
With the mixer on low, add dry ingredients to the wet in two additions, mixing just until no flour streaks remain. Fold in white-chocolate chunks.
Scoop 1 ½-Tbsp mounds of dough 2 in apart on the prepared sheet.
For thicker cookies: refrigerate the scooped dough 20–30 minutes.
Bake 11–13 minutes, until edges are set and tops look slightly puffed but still soft. (They’ll finish setting on the sheet.) Immediately press a few extra white-chocolate pieces into the tops for a bakery look.
Let cookies rest on the sheet 5 minutes, then transfer to a wire rack to cool completely—or sneak one warm for maximum gooeyness!

Notes

Storage:
Keep cookies in an airtight container at room temperature up to 5 days, or freeze up to 2 months (thaw at room temp).

The post White Chocolate Matcha Cookies first appeared on Deirdra Monet's Lifestyle Blog.

Gourment Chocolate Chip Cookies

Deirdra Monet — Wed, 09 Jul 2025 19:23:19 +0000

There’s something universally comforting about a warm, gooey chocolate chip cookie fresh from the oven. But not all chocolate chip cookies are created equal—and when you use quality, gourmet ingredients, you instantly elevate something classic into something extraordinary. This isn’t just another cookie recipe. This is the ultimate gourmet chocolate chip cookie you’ll keep coming back to, again and again.

This post will walk you through my tried-and-true cookie method, answer some of the most common cookie-related baking questions, and explain why investing in better ingredients is the secret to unforgettable flavor.

Why These Chocolate Chip Cookies Are Different

A lot of chocolate chip cookie recipes get the job done—but this one takes it a step further. We’re not just making cookies. We’re crafting golden-edged, chewy-centered, luxurious bites of nostalgia made with the best of the best. Every ingredient in this recipe was chosen with intention—from the Irish butter to the artisan flour. This is comfort food with standards.

The Ingredients That Make a Gourmet Cookie

Let’s start with what makes this recipe gourmet—and why the ingredients you choose truly matter.

Butter: Kerrygold Unsalted Butter

Why it matters: Kerrygold is made from grass-fed Irish cows, and the high butterfat content gives these cookies a rich, creamy flavor that supermarket butter can’t compete with. Melted butter adds chewiness, and the quality of the fat affects both the taste and the texture.

Sugar: Dixie Crystals & Domino’s Golden Sugar

A blend of brown and golden white sugar creates depth. Brown sugar brings moisture and caramel notes, while the golden white sugar (less processed than bleached versions) adds just the right touch of sweetness.

Eggs: Vital Farms Brown Eggs

Organic, pasture-raised eggs lend better structure and richness. You can literally taste the difference in the yolk.

Vanilla: Watkins Vanilla Bean Paste

Vanilla bean paste gives you those signature flecks and a deeper, rounder flavor than vanilla extract. One teaspoon and your kitchen smells like a bakery.

Flour: Bob’s Red Mill Artisan Bread Flour

This is a game-changer. Bread flour has more protein than all-purpose flour, which gives these cookies that perfect chewy center and golden rise. It’s what makes bakery-style cookies actually feel like bakery cookies.

Chocolate: Ghirardelli Semi-Sweet Chips

Ghirardelli chips melt just enough to pool but not disappear. They’re bold, smooth, and perfectly balanced—not too sweet, not too bitter.

Baking Soda & Salt: The Essentials

Arm & Hammer baking soda gives rise, and salt balances everything, rounding out the flavor. Don’t skip it.

FAQs About Chocolate Chip Cookies (That You Didn't Know You Needed)

Why chill the dough?

Chilling lets the flour hydrate, the flavors deepen, and the fat firm up. The result? Thicker, chewier, and more flavorful cookies.

Can I use all-purpose flour instead of bread flour?

Technically yes, but the texture will be softer and less chewy. Bread flour makes a major difference in that perfect cookie bite.

Do I have to use high-end butter and chocolate?

You don’t have to, but trust me—you’ll taste the difference. Better ingredients give better results, period. Think of it like the difference between instant coffee and a fresh pour-over.

The Real Difference Between Cheap vs. Premium Ingredients

Let’s break it down:

Ingredient	Standard	Gourmet
Butter	Store brand	Kerrygold (grass-fed)
Sugar	White refined	Golden + brown combo
Eggs	Cage-raised	Vital Farms pasture-raised
Vanilla	Extract	Vanilla bean paste
Flour	All-purpose	Artisan bread flour
Chocolate	Generic chips	Ghirardelli

This gourmet chocolate chip cookie recipe is proof that with a few high-quality ingredients and just a little extra care, you can transform something familiar into something exceptional. Whether you’re baking for friends, family, or just a cozy moment with your favorite show, these cookies are the recipe to have in your back pocket.

Bake them once. Fall in love forever.
And if you do? Come back here and tell me how they turned out—I love hearing every sweet story behind every golden batch.

Craving more gourmet-style comfort food and elevated bakes?
Subscribe to the newsletter at DeirdraMonet.com for weekly recipes, kitchen wisdom, and soul-filled bites you’ll crave on repeat. Also check out the Youtube video for this recipe below and find out if the average person can tell the difference between an expensive gourmet cookie and a cheap…and which tasted better!

#ChocolateChipCookies #GourmetBaking #KerrygoldButter #BakeryStyleCookies #CookieRecipe #DeirdraMonetEats #HomeBakingMagic

Gourmet Chocolate Chip Cookies

Course Dessert

Keyword almond cookies, chocolate chip cookies

Prep Time 15

Cook Time 12

Chill Time 30

Servings cookies

Equipment

9x11 Baking Sheet
Parchment Paper

Ingredients

Cookie Dough

1 cup Kerry Gold unsalted butter melted
1 ¼ cups Dixie Crystals brown sugar
½ cup Domino’s Golden White granulated sugar
2 Vital Farms brown eggs
2 teaspoons Watkins Vanilla Bean Paste
2 ½ cups Bob Mill’s Artisan Bread Flour
¾ teaspoon Arm & Hammer baking soda
½ teaspoon salt
2 cups Ghiridelli chocolate chips

Get Recipe Ingredients

Instructions

Prep the pan: Line a 9 × 11‑inch baking sheet with parchment paper and set aside.
Combine the wet ingredients: In a large mixing bowl, whisk the melted butter, brown sugar, and white sugar together until the mixture looks glossy and cohesive (about 1 minute). Let it cool for 2–3 minutes so it’s just warm, not hot. Beat in the eggs, one at a time, followed by the vanilla extract.
Add the dry ingredients: In a separate bowl, whisk the flour, baking soda, and salt. Add this dry mixture to the wet ingredients in two additions, folding gently with a spatula until no streaks of flour remain. Stir in the chocolate chips.
Chill the dough — 30 minutes: Cover the bowl (or wrap the dough) and refrigerate for 30 minutes. Chilling firms up the melted‑butter dough, controls spread, and deepens flavor.
Preheat the oven: During the last 10 minutes of chilling, preheat the oven to 350 °F (175 °C).
Portion and arrange: Scoop 2‑tablespoon portions of dough (about 1 oz each) and roll them into balls. Place 12 balls per sheet, spacing them 2 inches apart on the prepared pan.
Bake: Bake for 12–14 minutes or until the edges are lightly golden and the centers look just set (they’ll finish baking on the sheet).
Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Repeat: Re‑line the cooled baking sheet and repeat with the remaining dough to yield 24 cookies total.
Enjoy warm or store in an airtight container at room temperature for up to 4 days (or freeze for longer freshness).

The post Gourment Chocolate Chip Cookies first appeared on Deirdra Monet's Lifestyle Blog.

Strawberry Cake Cookies (Marshmallow Stuffed)

Deirdra Monet — Mon, 17 Feb 2025 23:56:26 +0000

White Chocolate Strawberry Cookies

These White Chocolate Strawberry Cookies are soft, chewy, and bursting with sweet strawberry flavor. Each cookie is stuffed with a gooey marshmallow center, then drizzled with melted white chocolate and topped with crushed freeze dried strawberries for an extra touch of sweetness and crunch.

Course Dessert

Keyword strawberry cake cookies, valentines cookies, valentines desserts, white chocolate strawberry cookies

Equipment

9x13 Baking Sheet
Parchment Paper
Mixing Bowls
Sifter
Rubber Spatula
Hand/Stand Mixer

Ingredients

1 cup unsalted butter softened
¼ cup brown sugar
1 cup white granulated sugar
1 egg
2 teaspoons vanilla extract
½ teaspoon strawberry extract
1 teaspoon pink food dye
2 ½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Jumbo Marshmallows

Topping

½ cup white chocolate melting chips
½ cup freeze-dried strawberries crushed

Get Recipe Ingredients

Instructions

Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper and set aside.
In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the egg, vanilla extract, strawberry extract, and pink food dye until evenly combined.
Sift in the flour, baking soda, baking powder, and salt into the wet ingredients
Fold together with a rubber spatula until a soft dough forms.
Cut jumbo marshmallows in half.
Scoop 2 tablespoons of dough, flatten slightly, place a marshmallow half in the center, and cover with another small piece of dough.
Seal edges, roll into a smooth ball, and place on the prepared baking sheet, spacing 2 inches apart.
Bake for 11-12 minutes until edges are set and tops are slightly cracked.
Let cookies cool on the baking sheet for a couple minutes, then transfer to a wire rack.
Melt white chocolate chips and drizzle over the cookies.
Sprinkle crushed dried strawberries on top.
Let sit before serving and enjoy!

The post Strawberry Cake Cookies (Marshmallow Stuffed) first appeared on Deirdra Monet's Lifestyle Blog.

Pistachio Chocolate Chip Cookies

Deirdra Monet — Tue, 19 Nov 2024 03:53:54 +0000

If you’ve been craving a unique cookie that combines nutty richness with decadent chocolate, this Pistachio Chocolate Chip Cookie recipe is here to impress. Inspired by classic cookie recipes with a gourmet twist, these cookies offer the perfect blend of crisp edges, gooey centers, and sophisticated flavors. Whether you’re baking for a gathering or indulging solo, this recipe guarantees a delicious outcome.

Ingredients

The magic of this recipe lies in its thoughtfully chosen ingredients, each contributing to the cookie’s signature flavor and texture. Browned butter adds a rich nuttiness, while pistachio crème lends a creamy sweetness. The pairing of brown sugar and white sugar creates the perfect balance of caramel-like depth and sweetness. Matcha powder enhances the nutty pistachio flavor with an earthy twist, and dark chocolate chips provide a bittersweet contrast. Combined with staples like eggs, vanilla extract, almond extract, baking soda, and flour, these cookies are anything but ordinary.

Why Browned Butter Is a Game-Changer

Browned butter transforms these cookies into a luxurious treat. Heating butter until it’s golden and nutty enhances its flavor, giving your cookies a toasty undertone that pairs perfectly with pistachio crème and matcha. This step is worth the extra effort, as it elevates the richness of every bite.

The recipe starts with browned butter, a simple yet transformative step. Melting the butter until it’s golden brown enhances its flavor, adding depth and nuttiness. As you whisk this liquid gold with brown sugar and white sugar, the combination becomes the foundation of a cookie that’s perfectly sweet and aromatic.

Building the Dough

After incorporating the browned butter with your sugars, the next step is to mix in the wet ingredients. Eggs, vanilla extract, and almond extract add richness and complexity, while pistachio crème infuses the dough with nutty sweetness. The matcha powder not only brings a subtle, earthy undertone but also a delightful green hue that hints at the pistachio flavor.

When folding in the dry ingredients—baking soda, salt, and flour—take care not to overmix. Overworking the dough can lead to tough cookies, and we’re aiming for soft, tender centers. The final touch? Dark chocolate chips, which add a bittersweet contrast to the nutty, creamy dough.

The Secret to Perfect Cookies: Chilling the Dough

One of the most critical steps is chilling the dough. This process allows the fats to solidify, preventing excessive spreading during baking. It also gives the flavors time to meld, resulting in cookies that taste as good as they look. Thirty minutes might feel like a long wait, but trust me—it’s worth it.

Baking and Topping Your Cookies

Preheating the oven to 350°F and lining your baking sheet with parchment paper sets you up for baking success. Scoop the dough into evenly sized portions (about 2 tablespoons each) and space them out to allow for spreading. Flatten them slightly for a balanced thickness.

As the cookies bake for 10–12 minutes, keep an eye on the edges—they should be golden brown while the centers remain slightly soft. This technique ensures the perfect chewy texture once they’ve cooled.

Once out of the oven, sprinkle ground pistachios over the warm cookies. Not only does this enhance the flavor, but it also adds a crunchy topping that contrasts beautifully with the soft centers.

The Art of Garnishing

The final touch is a drizzle of pistachio crème. This step elevates the cookies from delicious to absolutely stunning, making them an ideal treat for sharing—or keeping all to yourself! The drizzle not only looks elegant but also reinforces the nutty flavor.

Why Are My Cookies Flat? Solving Common Baking Questions

A common question among bakers is, Why did my cookies turn out flat? The culprit is often one of these:

Butter Temperature: If your butter is too warm, the dough may spread excessively.
Chill Time: Skipping the dough’s rest period can lead to flat cookies.
Measuring Ingredients: Too much sugar or too little flour can cause spreading.

To ensure success, follow the recipe closely, and don’t rush through chilling the dough.

Matcha and Pistachio: A Perfect Pair

Adding matcha powder to the dough doesn’t just give these cookies a subtle green hue—it balances the sweetness with earthy notes. Combined with the nuttiness of pistachios, it creates a layered flavor profile that’s surprisingly addictive.

Pro tip: Garnishing the baked cookies with ground pistachios and a drizzle of pistachio crème adds an extra layer of texture and decadence.

These Pistachio Chocolate Chip Cookies are more than just a dessert—they’re an experience. The combination of browned butter, pistachio crème, and dark chocolate makes every bite memorable. Whether you’re baking for friends, family, or yourself, these cookies are guaranteed to delight.

Try them, savor them, and don’t forget to share your creations!

Pistachio Chocolate Chip Cookies

Course Dessert

Keyword chocolate chip cookies, pistachio cookies, pistachio dessert

Prep Time 10

Bake Time 12

Total Time 22

Servings

Equipment

9x13 Baking Sheet
Parchment Paper

Ingredients

1 cup unsalted butter melted and browned
1 ¼ cup brown sugar
½ cup white granulated sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoons pistachio creme
2 tablespoons matcha powder
¾ teaspoon baking soda
½ teaspoon salt
2 ½ cups all purpose flour
1 ½ cup dark chocolate chips

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Instructions

Melt 1 cup of unsalted butter until browned and combine it in a large mixing bowl with 1 ¼ cups brown sugar and ½ cup granulated sugar. Whisk until smooth.
Add 2 eggs, 1 teaspoon vanilla extract, and ½ teaspoon almond extract. Stir in 2 tablespoons of pistachio crème and mix well.
Add 1 teaspoon matcha powder, ¾ teaspoon baking soda, and ½ teaspoon salt. Gradually fold in 2 ½ cups all-purpose flour to form a dough.
Mix in 1 ½ cups dark chocolate chips until evenly distributed.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 350°F (175°C) and line a 9x13-inch baking sheet with parchment paper.
Scoop about 2 tablespoons of dough for each cookie and place them on the baking sheet, leaving 2 inches of space between.
Lightly flatten the dough balls and bake for 10-12 minutes, or until the edges are lightly golden.
Sprinkle warm cookies with ground pistachios and let them cool on the baking sheet for 5 minutes.
Transfer the cookies to a wire rack.
Drizzle cookies with pistachio crème and finish with some crushed pistachios. Served best while still warm!

Video

The post Pistachio Chocolate Chip Cookies first appeared on Deirdra Monet's Lifestyle Blog.

Spooky Halloween Cookies

Deirdra Monet — Wed, 23 Oct 2024 01:57:31 +0000

Spooky season is upon us, and there’s no better way to get into the Halloween spirit than with these delightfully eerie swirl cookies! Not only are they fun to make, but they also bring a splash of spooky colors to your dessert table. With a haunting mix of orange and black, topped off with festive Halloween sprinkles, these cookies are the perfect treat for your Halloween party or movie night.

Grab your cauldron (or mixing bowls), and let’s whip up some magic with this super easy recipe for Spooky Halloween Swirl Cookies!

Ingredients

Here’s what you’ll need to conjure up these treats:

Chocolate Chip Cookie Dough: Store-bought or homemade, you’ll want enough for about 6 medium-sized cookies.
Black Food Dye: To give the chocolate chip dough a dark, haunting hue.
Sugar Cookie Dough: Again, either store-bought or homemade works here. Aim for the same amount as your chocolate chip dough for balance.
Orange Food Dye: This will make your sugar cookie dough scream Halloween.
Halloween Sprinkles: Optional, but they give that extra spooky flair!

Making the Swirl Cookies

1. Prepare the Dough
First, divide your chocolate chip cookie dough into a mixing bowl and add several drops of black food dye. This step might feel a little witchy (and that’s perfect for Halloween!), so mix away until your dough is an even, midnight black.

Next, grab your sugar cookie dough and divide it into a separate bowl. Add in the orange food dye, and mix it until it’s evenly colored, like a glowing jack-o’-lantern. This vibrant orange will contrast beautifully against the deep black of the chocolate chip dough, making your cookies the life of the Halloween party.

2. Create the Swirl
Now for the fun part—creating the swirl! To do this, take small, equal amounts of both the black chocolate chip dough and the orange sugar dough. Gently roll the two together in your hands to form a ball, allowing the colors to twist and swirl. It’s like casting a spell—watch how the two doughs blend into a spooky masterpiece!

Repeat this process for all 12 cookies. No two cookies will be exactly alike, and that’s part of their charm! Each cookie should have a unique swirl pattern that makes it look as though it came straight from a witch’s oven.

Cookie Baking Tips

1. Line It Up
For easy cleanup and even baking, make sure to line your 9×13 baking sheet with parchment paper. It keeps your cookies from sticking and ensures the bottoms bake to golden perfection without burning. Trust me, you don’t want your cookies to look too charred (unless you’re going for extra spooky).

2. Add a Spooky Sprinkle
Before baking, press some Halloween sprinkles onto the tops of each dough ball. Whether you go for cute little ghosts, glittering orange and black sugar, or creepy candy eyeballs, these sprinkles add a final touch that’s as sweet as it is spooky. Your cookies will look like they’re dressed up for Halloween themselves!

3. Baking Time
Pop your cookies into the oven preheated to 350°F (175°C) and bake for 10-12 minutes. Keep an eye on them—what you’re looking for is a slightly golden edge. The cookies will continue to bake a bit on the sheet as they cool, so don’t worry if the center looks a little soft when you first pull them out. Soft and chewy is the way to go here!

4. Cool for the Perfect Texture
Once you’ve taken your cookies out of the oven, let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This will help the cookies set and keep their soft, chewy texture, while also keeping the sprinkles and swirls looking their best.

And there you have it—Spooky Halloween Swirl Cookies that are just as fun to look at as they are to eat! The contrasting black and orange doughs swirl together like magic, giving each cookie a unique, spooky look that’s perfect for Halloween. The soft and chewy texture, paired with the crunch of Halloween sprinkles, makes for a treat that’s sure to impress your party guests or trick-or-treaters.

The best part? These cookies are incredibly easy to make, and they add that extra spooky flair to your Halloween festivities without the need for complicated steps or fancy ingredients. So whether you’re looking for a quick treat to whip up for a last-minute Halloween gathering or a fun, kid-friendly baking project, these cookies have got you covered.

So grab your ingredients, turn up your favorite spooky playlist, and get ready to swirl your way into the Halloween spirit! Happy baking—and beware of ghouls sneaking into the kitchen for a taste of these spooky delights!

Spooky Halloween Cookies

Course Dessert

Keyword chocolate chip cookies, spooky halloween cookie, sugar cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Equipment

9x13 Baking Sheet
Parchment Paper

Ingredients

Chocolate Chip Cookie Dough
Black Food Dye
Sugar Cookie Dough
Orange Food Dye
Halloween Sprinkles

Get Recipe Ingredients

Instructions

Prepare the Dough
Divide your chocolate chip cookie dough into a mixing bowl.
Add black food dye to the chocolate chip dough and mix until evenly colored.
Divide your sugar cookie dough into a separate bowl.
Add orange food dye to the sugar cookie dough and mix until evenly colored.
Create the Swirl
Take small pieces of both the black chocolate chip dough and the orange sugar dough.
Gently roll them together in your hands to form a ball, creating a swirl effect.
Repeat this process for each cookie, using equal amounts of both doughs.
Bake the Cookies
Line a 9x13 baking sheet with parchment paper.
Place the dough balls on the baking sheet, spacing them evenly.
Press Halloween sprinkles onto the tops of each cookie.
Bake at 350°F (175°C) for 10-12 minutes, until the cookies are slightly golden at the edges.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The post Spooky Halloween Cookies first appeared on Deirdra Monet's Lifestyle Blog.